Croquetas de Jamón – Spanish Ham Croquettes Recipe

Delicate, creamy béchamel meets finely diced Spanish cured ham, rolled into bite-sized croquettes and fried until golden and crispy. These are a staple in Spanish tapas culture — crunchy on the outside, melting on the inside.

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🧾 Ingredients:

• 100g Iberian ham (Jamón Serrano), finely chopped

• 2 tbsp unsalted butter

• 2 tbsp olive oil

• 1/2 small onion, finely chopped

• 1/2 cup all-purpose flour (plus extra for breading)

• 2 cups whole milk (warm)

• Salt, pepper, and nutmeg to taste

• 2 eggs, beaten

• 1 cup breadcrumbs

• Oil for deep frying

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👨‍🍳 Instructions:

1. Prepare the filling:

   • Heat butter and olive oil in a saucepan.

   • Add onion and sauté until soft.

   • Stir in flour and cook for 1–2 minutes to form a roux.

   • Gradually whisk in warm milk until smooth and thick.

   • Stir in ham, season with salt, pepper, and a pinch of nutmeg.

   • Cook, stirring, until the mixture pulls from the sides of the pan.

2. Cool & shape:

   • Transfer the mixture to a tray, let cool, then chill in the fridge for at least 2 hours (or overnight).

   • Shape into small cylinders or ovals.

3. Bread the croquettes:

   • Dredge each in flour, dip in egg, then coat in breadcrumbs.

4. Fry until golden:

   • Deep-fry in hot oil (175–180°C) until golden brown.

   • Drain on paper towels and serve hot.

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🍷 Pairing Tip:

Serve with chilled Albariño or a crisp Cava for the full Spanish experience.